Yes, it is a bizarre kindergarten-like title for my post and doesn’t seem connected to anything, but it was all I had. This weekend is the birthday of our brother-in-law Todd, married to Eric’s sister Karen. Todd gave me a favorite soup recipe of his that Karen has been making for him since they were first married. But my favorite “Uncle Todd” story is about Karen & Todd’s engagement. I had nothing to connect my favorite story of them to the recipe I was going to use. Then it hit me. Broccoli & emeralds are both green!

Todd met Karen when they were living in adjoining townhouses after Karen graduated from Bloomsburg University with an accounting degree. Todd had graduated from Millersville University with a Computer Science degree and had been working for about a year at the time. Todd was living with 3 other guys when Karen and 3 friends moved in next door in the spring of 1988. Todd & Karen started dating shortly after they met. The following year Todd purchased an emerald on a business trip to Brazil and had it set in an engagement ring for Karen. Todd took the ring with him on their vacation to the Outer Banks of North Carolina where he planned to “pop” the question and ask Karen to marry him.  On the second day of the trip, they were having fun crabbing off a dock. The time seemed right for Todd to “pop” the question. What actually popped was the ring, right out of the box and into the bay. Todd immediately dove into the water and came up empty.

Karen had a look of bewilderment on her face until Todd explained that it was her engagement ring that had popped out of the box and into the water. Karen jumped into the water with Todd. The murky water was chest deep and their feet were sunk into the fine silt at the bottom of the bay. Karen suggested driving to a dive shop and get masks, snorkels and a light to look for the ring.  Todd couldn’t bear to leave with the ring in the bay, so Karen drove to the dive shop while Todd prayed continuously and searched the bottom of the bay with his feet and hands.  Karen got back 40 minutes later with a bag full of equipment but it was of little help. She started to dredge the silt-covered bay bottom with the mesh bag that had held the equipment from the dive shop.

While they searched, Todd told Karen the ring was not insured.  Karen replied that it did not matter and that people could get engaged without a ring.  Todd said, “Not me.” Another 30 minutes passed and Karen screamed out that she had found the ring. Todd was afraid Karen was kidding, but she had really found the ring. Todd asked Karen to try it on and Karen said, “Aren’t you going to ask me a question first?” As they stood wet and cold in the murky water of the bay, Todd asked Karen to marry him and she said, “Yes!”

Karen & Todd after the engagement ring was found in 1989.

Emeralds and broccoli are both green.

Broccoli & Potato Soup (adapted from Campbell’s Kitchen via Karen Heuser Bieber) Serves 8-12

Prep: 20 minutes     Cook: 30-40 minutes     Ready in 1 hour

Ingredients:

• 8 cups vegetable or chicken Broth
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 1/2 pounds chopped fresh or frozen broccoli, about 8 cups
• 2 pounds potatoes, (about 3 large) diced
• 1 large onion, chopped
• 1 ounce (1/2 cup) grated Parmesan cheese
• 1/2 cup toasted pine nuts for garnish

Cooking Instructions:
Mix the broth, black pepper, garlic, broccoli, potatoes and onion in a saucepot. Heat to a boil. Cover and cook over low heat for 15 minutes or until the vegetables are tender.

All diced up & into the pot it goes.

Remove the soup from the heat. Using a wand blender (or a blender or a food processor) puree the soup until it is smooth.

A wand blender makes pureeing soups easier & safer, with less mess.

Stir in the cheese and continue to heat the soup until it is the desired consistency. Serve the soup hot with toasted pine nuts as garnish.

Notice the green color? Not quite the same shade as an emerald, but still green!

Happy Birthday, Todd & thanks for the recipe, Karen!  ~Linda

Broccoli & Potato Soup (adapted from Campbell’s Kitchen via Karen Heuser Bieber) Serves 8-12

Prep: 20 minutes     Cook: 30-40 minutes     Ready in 1 hour

Ingredients:

• 8 cups vegetable or chicken Broth
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 1/2 pounds chopped fresh or frozen broccoli, about 8 cups
• 2 pounds potatoes, (about 3 large) diced
• 1 large onion, chopped
• 1 ounce (1/2 cup) grated Parmesan cheese
• 1/2 cup toasted pine nuts for garnish

Cooking Instructions:
Mix the broth, black pepper, garlic, broccoli, potatoes and onion in a saucepot. Heat to a boil. Cover and cook over low heat for 15 minutes or until vegetables are tender. Remove the soup from the heat. Using a wand blender (or a blender or food processor) puree the soup until it is smooth. Stir in the cheese and continue to heat the soup until it is the desired consistency. Serve the soup hot with toasted pine nuts as garnish.